Sunday, October 26, 2014

ARTICLE: Guest Blog Post, "Food & Consciousness"

I had the opportunity to right a guest post on Love, Inshallah's blog. You can read the whole article here. Otherwise, feel free to follow my tagine recipe from the post below...

Recipe: Drought-Compatible Chicken, Vegetable & Potato Tagine
This recipe is based on my recent discovery of a culinary homonym,
the tagine. The tagine is both a Moroccan earthenware cooking dish and a
savory dish cooked in the aforementioned dish. It is drought friendly
as it requires very little water to cook a significant amount of food. I
first discovered the tagine at a small Moroccan eatery in Paris, and I
have been hooked ever since. Though the tagine is typically prepared as a
stew, I cook out the water to create a delicious meat and rice dish.
Serving Size: 3-4
Ingredients:

1 chicken, cut into large pieces (soak in vinegar before preparing recipe)

1/2 pound of baby carrots

1/2 pack of frozen, organic peas

4-5 medium sized potatoes cut into medium chunks

2 onions, chopped (roughly)

2 tbsp of crushed garlic or garlic powder

1/4 cup of barley or farrow

1/2 lemon

1/4 cup of water

1/4 cup of olive oil

Handful of chopped parsley

Spice mix

1 tbsp of sea salt

1 tbsp of black pepper

1 tsp of paprika

1 tsp of cumin

1 tsp of cinnamon

1 tsp turmeric

Instructions:

Spread a bit of olive oil around the bottom of the tagine (just a quick swirl)

Line the bottom of the tagine with the barley, onions, potatoes, and carrots

Pour in the water

Layer chicken on top of your base

Pour olive oil on top of the chicken

Layer on spices, garlic, and lemon

Bake at 350 degrees for 2.5-3 hours – check in on your tagine at the top of hour 2

3 comments:

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